2904 Tasting Notes
A few years back, we bought a peppermint plant at a local farmer’s market. At any rate, it was sold to us as peppermint. It was the only living thing we were able to salvage when house and yard were destroyed. Hubby put it in a pot, coddled and cultivated it, and we now have a healthy little crop in a bed nestled next to the new place.
It’s not peppermint. It’s spearmint. I would swear to it in court. Spouse continues to defend “Patty” as peppermint and will with his dying breath. (Funny what you take defensive issues over after 28 years of marriage :)
So, to preserve the peace, it’s just mint. Mild mint at that, but I used a tablespoon of dry and crumbled leaves to make me a pint of chilled tisane last night and it was refreshing, genus and species notwithstanding.
I have some chocolate mint dried now. I just need to bag it. It is peppermint with tendencies toward chocolate. Doesn’t really taste chocolate to me but it goes great with puerh. Anyway hope to get some coming your way soon. Should make for interesting arguments… ur… I mean conversations around your house. I’m pretty sure my tulsi didn’t turn out well. I’ll try to steep some later tonight and check.
Proverbs 19:11. Sigh.
:) Proverbs 31:10.
I like pineapple mint too…have some dried as well as apple and orange mint. Went loco with mint varieties!
I never realized there were so many “flavored” varieties—the apple sounds interesting!
this made me grin. i have had more sage and basil species than mint, though i have had pepper, chocolate and spear mint. i used to make lovely cold steeps with a rare pineapple sage bush i had…
Pineapple sage…that sounds lovely! I’m so horticulturally challenged, it’s a wonder we’ve managed to keep our plain old … mint … alive.
this is going to sound like a smartass remark, but i’m dead serious: i feed all my plants tea. it’s the equivalent of compost water. and then i take the dregs and turn them into the soil. i get about 200 ft per year out of our wisteria on that recipe.
It doesn’t—I know spent leaves make great compost. I should do that more regularly.
Well, whaddya know…a sipdown. Haven’t had one of those in a while…
This one has been a nice, gentle introduction to the wild world of pu-erh, which I still don’t know that I understand. You experts with your sheng and shu baffle and impress me :)
At any rate, this is gently dark, accurately cherry; smells like pie. Pie is always good.
This is not my favorite H&S … at times, the honey flavor comes across as a little pharmaceutical; tastes the way Burt’s Bees lip balm smells like.
But in keeping with the “using up scraps” summer philosophy, I tossed a little in for a cold steep, and it makes a pleasant and bees-ey afternoon swig.
“Misty Meadows” sounds so much more refined than “green tea with almond and orange.” But orange and almond it is, and an excellent blend at that.
Almonds have this pesky habit of going bitter in a black tea. With the lighter temp and steep time required for green tea, the flavor is just perfect. Not sure the peppercorns are kicking in much kick, maybe a little uptick at the end of each sip.
Enjoying this on a morning when a quick wake-up isn’t necessary, but it’s definitely not a hurry-up morning tea. Much better for afternoons or “prevenings” when you have time to rock and relax.
Score another one for Savoy’s pleasantly-flavored green teas.
Celebrating a string of several days that won’t be governed by an alarm clock or time clock—so this was in order.
(Actually, I just woke up craving sugar and we have no ready-made frosting in the house to break into.)
White cake flavor is spot on with this one; the sprinkles are cute but just make it a little cloudy. Easily remedied with a dark-colored mug.
Can’t find this one on the website to provide a description or picture; no surprise, as it was in a clearance bin at this nice little shop in NW Arkansas.
I wish there were an aftershave with the scent of the dry leaves—dark and peaty and malty. Then I wish I could get my spouse to wear it…but he probably wouldn’t like me sniffing him all over :)
Steeped as prescribed at 5 minutes, the flavor isn’t as representative of the smell as I had hoped, but it’s still a fair breakfast tea, leaning to the strongish side of Assam. Not a thriller, but not a disappointment.
Going to propose the theory that the folks at Savoy do much better at blends and flavored teas then they do straight-up stuff.
First experiment with blueberry-bergamot: halvsies; Tropical Tea Co. Blueberry Black and jacquelinem’s Earl Grey Melange, which is bits and bites of miscellaneous varieties of EG. In the fridge overnight.
Plausible, but came out just a touch more bitter and perfumey than I had hoped. Won’t stop my drinking it—it’s cool and not unpleasant, but I think I’ll back off the EG a bit next time.
In the interest of frugality (and the fact that I love this stuff hot), I cold-steeped a small second steep out of the same sachet in the fridge.
Second time around, there’s more choco than apricot, which isn’t the proportion I was hoping for. (I was hoping that the fruity taste would hold out, chilled.)
Didn’t stop me from drinking it all, though.
